Veal Filet Steak with Foie Gras
Veal Filet Steak with Foie Gras

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, veal filet steak with foie gras. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Veal Filet Steak with Foie Gras. I bought fresh foie gras imported directly from France and a block of veal filet. The instructions said it would be delicious simply sautéed, so I added soy sauce to make French cuisine in my family's style. Warm the serving plates, and you can.

Veal Filet Steak with Foie Gras is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Veal Filet Steak with Foie Gras is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have veal filet steak with foie gras using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Veal Filet Steak with Foie Gras:
  1. Make ready 2 pieces Beef or veal filet
  2. Prepare 2 pieces Foie gras
  3. Make ready 1 Salt and pepper
  4. Prepare 1 dash Plain flour
  5. Take 1 Olive oil
  6. Make ready 10 grams x 2 Butter
  7. Get For the sauce:
  8. Prepare 3 tbsp Balsamic vinegar
  9. Get 3 grams Sugar
  10. Make ready 1 tsp Soy sauce

Heat a small, dry skillet over high flame. On each of two plates, place the potato cake in the center and top with the filet mignon then foie gras. Spoon the sauce over and around. Season the foie gras medallions with salt and pepper to taste.

Instructions to make Veal Filet Steak with Foie Gras:
  1. If the foie gras comes like this, cut it into pieces, wrap each piece and store in the chilled (near zero) compartment of your refrigerator or in the freezer.
  2. Generously salt and pepper the filet and foie gras. Leave the meat out until it comes to room temperature.
  3. Dust the foie gras lightly with flour through a tea strainer or fine mesh sieve. Refrigerate until it's time to cook it.
  4. We'll use two pans at once. Pan fry the filet pieces in 1 tablespoon of olive oil and butter, and drizzle soy sauce at the end on the hot surface of the pan.
  5. Pan fry the foie gras with a little olive oil and butter for 2 to 3 minutes per side. Take it out; the sauce will be made with the fat left in the pan.
  6. Leave 1 tablespoon of the fat in the foie gras pan and wipe the rest. Add the sauce ingredients and simmer rapidly to reduce. Pour the sauce over the foie gras and filet to serve.

Spoon the sauce over and around. Season the foie gras medallions with salt and pepper to taste. Garnish each with a sprig of. Salt and pepper steaks, sear in buttered pan till it gets as done as you like it, set aside. Divide and place on top of steak.

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